My mostly healthy recipes for the most part Gluten-Free.
This is the best GF pancake recipe I have found. It makes light fluffy pancakes.
1c rice flour
2tsp baking powder
1 egg, lightly beaten
1c milk (cow, rice, soy whichever works)
1. Mix dry ingredients (flour, sugar, baking powder, salt). beat in milk to smooth consistency. Add egg and oil mix until just incorporated.
2. Cook on Medium heat. I use a 1/4c size for the pancakes I am sure larger would taste just fine. Make sure to flip only once. Great with add ins of pecans, chocolate chips or whatever you like.
Low-Fat and Loaded with Veggies. Takes a while to cook but the pot will last a while. I generally serve over rice or Gluten-Free Cornbread with a sprinkling of low-fat cheese.
4 cans canned tomato sauce
2 cans diced tomato with jalapenos
2 cans black beans, drained and rinsed
2 cans kidney beans, drained and rinsed
1/2 cup jalapeno slices
2 cans sweet corn, drained
1 1/2 cup chopped onion
1 lg red bell pepper, chopped
1 lg green bell pepper, chopped
1 3/4 cups chopped carrot
1 1/2 cups chopped portabello mushrooms (other mushrooms work but taste meat-er)
2 tbsp chili powder
2 tbsp chopped garlic
1 tbsp Worcestershire sauce
1 tbsp ground cumin
Directions: place the tomato sauce, tomatoes, jalapenos, chili powder and cumin in a LARGE pot. Stir over low heat. Once mixture is headed, stir in garlic and continue to cook for 5 min.
Add carrots and continue to cook over low heat. Meanwhile, over medium heat, cook onions, peppers, and mushrooms for 3 to 5 min in a large pan with about a 1/2 cup of water. The onions and peppers should still be a bit crunchy. Remove with a slotted spoon to drain excess water, add to the pot.
Add beans, corn and Worcestershire sauce to the pot. Mix well. Everything should be in the pot now.
Cook over low heat for about 2 hours, stirring every 20 min or so. Chili is done when veggies are still a bit crisp.
(recipe slightly altered from Hungry Girl by Lisa Lillien)
Baked Potato <- this is my fav go to recipe when I am crunched on time and need a fast healthy meal. I always keep a bag of potatoes at the house for these!
Microwave a potato (mine has a microwave setting so like 3 or so min the micro)
Topping choices: warmed up black beans with a little taco seasoning sprinkled on it and a sprinkle of cheese or a tbsp ff sour cream
left over taco meat (maybe 3 tbsp) a sprinkle of cheese and some salsa
adding any of these to a plain potato are great too: chives, taco seasoning, aw shucks sprinkle, garlic and/or onion powder, ranch dressing, FF sour cream, cheese, salsa
Mashed Potatoes and Parsnips w Carmelized Onions and Blue Cheese
1tbsp olive oil
3 large onions thiny sliced (I used shallots- they were yummy)
2 tbsp brown sugar
1/4 tsp salt
3 baking potatoes, cubed
6 parsnips (about a lb.) cut into 1 in pieces
1 1/2c chicken broth, warmed
1/4c blue cheesen (I used roquefort) crumbled
3 tbsp thyme leaves, chopped (I used powdered thyme put it in when I mashed the potato and parnsips)
1. place oil in a sm. skillet over medium-high heat cook onions with sugar and salt. Stir frequently until the onions are carmelized. If needed add water to keep onions from sticking. Remove fro pan and set aside.
2. Put potatoes and parsnips in a medium stockpot. Put in enough water to cover the potatoes and parsnips. Bring to a boil and reduce heat and let simmer till they are fork tender, 20min or so.
3. Drain the potatoes and parsnips. Add some of the stock to the stockpot with the potatoes and parsnips and beat with an electric mixer. (if using powdered thyme add now.) Add and mix to get potato/parnsips to the consistency you prefer.
4. Once fully mixed fold in the onions and fresh thyme. I topped the serving platter with the cheese instead of folding it in.